Tag Archives: gazpacho

Gazpacho 2024

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GAZPACHO

Although it is really too early in the tomato-growing season to fully appreciate the flavour of sun-ripened tomatoes, I wanted to make a recipe for 2 people without the addition of any bread. This recipe makes about 1000 ml of gazpacho.

This recipes serves two but it can be easily adapted.

Gazpacho

It only takes a few minutes to prepare this refreshing, cold tomato soup which is perfect for hot, summer days.

 

INGREDIENTS

  • 6 large plum tomatoes (about 725g in total), roughly chopped
  • 1 small Italian green pepper, roughly chopped
  • 15cm cucumber, roughly chopped
  • 1/2 small onion
  • 4 cloves garlic
  • a good glug of extra virgin olive oil
  • a good splash of balsamic vinegar
  • a splash of normal vinegar
  • 1 heaped teaspoon of homemade garlic mayonnaise (optional)
  • 1 teaspoon salt
  • 1/2 cup water

METHOD

  1. Blend the tomatoes in a food blender.
  2. Add the other vegetables and blend for another couple of minutes.
  3. Add the oil, vinegars, salt and water and blend well.
  4. Chill thoroughly before serving.

Gazpacho

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gazpacho tomatoes

GAZPACHO

This is my second recipe for gazpacho. My first recipe (Andalusian gazpacho) is the more traditional recipe that uses onion, cucumber, garlic, green pepper and garlic, but today I wanted to make a more tomato-based, thinner version like the one they serve in glasses in bars in towns around Andalucía, and Sevilla where I have fond memories of it from.

You must use ripe tomatoes with plenty of flavour for this recipe. Our tomatoes are generally ready at the beginning of August, so if I fancy making this before then, I will use plum tomatoes which tend to have more flavour than other early varieties.

This recipes serves two but it can be easily adapted.

Gazpacho

It only takes a few minutes to prepare this refreshing, cold tomato soup which is perfect for hot, summer days.

 

INGREDIENTS

  • Tomatoes
  • 1/2 cup water
  • 4 cloves garlic
  • extra virgin olive oil
  • cider vinegar
  • 2 capfuls balsamic vinegar
  • cider vinegar
  • 50g stale bread
  • ½ cup water
  • salt

METHOD

  1. Core and roughly chop the tomatoes and add to a food blender with the garlic.
  2. Blend for a couple of minutes.
  3. Add the balsamic vinegar, a good glug of extra virgin olive oil, a splash of cider vinegar and a teaspoon of salt, and blend well.
  4. Roughly chop the stale bread and add to the blender with a teaspoon of home-made mayonnaise.
  5. Add the water and continue to blend.
  6. Chill thoroughly before serving.

Gazpacho: cold, Andalusian tomato soup

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Recipe for gazpacho: cold, Andalusian tomato soup

tomato gazpacho recipe

Tomatos are now ready: let the tomatofest begin

One of the highlights of my year is when we get the first tomatoes and I can start making gazpacho. I first tasted gazpacho on my year abroad in Sevilla. In the oppressive Sevilla heat, gazpacho was a refreshing interlude and we would go to a bar where you could order it by the glass. Bars serve a slightly watered down version in long glasses with ice cubes that you can drink. Restaurants, on the other hand, serve a thicker version in a bowl and served with finely diced garnishes (hard-boiled egg, cucumber, green pepper, onion, tomato, croutons). When I first saw gazpacho being made by a woman in Seville, I was sure she cracked an egg into the mix before blending. Later at another person’s house, she admitted to adding a spoonful of mayonnaise to the mixture.

There are literally hundreds of ways of preparing gazpacho and each person has their own recipe. Here is mine. You can make it as fine or as chunky as you like. If you prefer, you can sieve it after to remove the seeds and skins. If you would like to serve it as a drink, then add more water. I like to add a spoon of mayonnaise as well as I think that this improves the texture and taste but it’s entirely up to you.

The quantities are approximate and really depend on how many people you are preparing it for. The important thing is that the tomatoes must be red and ripe as the flavour really does depend on the ingredients you put in.

For more facts and information about tomatoes check out this page.
There is a thicker cold tomato soup called Salmorejo click here

INGREDIENTS:
1-2kg ripe tomatoes
1 Spanish cucumber (or about 15cm of a long cucumber)
1 large Spanish green pepper or 1/2 Italian green pepper
5 cloves garlic
salt
pepper
2 capfuls of balsamic vinegar
a good slug of olive oil
1 dessertspoon mayonnaise

Blend all the ingredients in a large bowl until smooth. Add as much water as you like.

Taste and add more salt, vinegar, garlic, etc. if necessary.